Creamy and fruity, Key Lime Cheesecake with Marshmallow Cream Topping is a perfect summertime dessert! The bright lime flavor paired with a creamy cheesecake is dessert perfection! Topped with a light and airy marshmallow cream, one bite will take your mind to somewhere tropical!
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Nothing artificial, all of the citrus flavor and brightness of this fruity cheesecake comes from lime zest and lime juice! Key limes are a bit tarter and more aromatic than traditional limes, giving this cheesecake a tropical pop of flavor! If you are unable to find key limes, this recipe will be just as delicious with traditional limes as a substitute.
I fell in love with key lime desserts when on vacation in the Florida Keys. In the Keys, you can find just about everything with a Key Lime flavored variation. Key Lime Margaritas, Key Lime candy, Key Lime hot sauce…even frozen chocolate covered Key Lime pie on a popsicle stick! While I love a good piece of Key Lime Pie, there is no dessert I love more than cheesecake. So of course, I had to make a Key Lime Cheesecake!
The combination of marshmallows and sour cream might be a bit surprising, but the slight acidity of the sour cream balances out the sweetness of the marshmallows, creating a creamy sweet topping that is not too sweet! I like making this topping, not only because it pairs perfectly with the limey cheesecake, but it also will cover any unfortunate cracks that occasionally form on the top of cheesecakes!
Everyone can be successful in baking dreamy cheesecakes! These surefire tips will help you avoid the most common errors!
Tips for Perfect Cheesecake:
- Invest in a good Springform pan, it will make all the difference!
- Wrap your Springform pan with 3 layers of aluminum foil to prevent the water bath from seeping into the base of your cheesecake.
- Do not skip the water bath! The steam of the water bath cooks the egg-heavy batter evenly, allowing it to slowly rise. This helps prevent cracking in the surface and prevents the center of the cheesecake from sinking as it cools.
- Do not overcook! This is the most common error with baking cheesecakes. Cheesecake will NOT look done, the center will be very jiggly! Continuing to bake until the center looks set will cause the cheesecake to be dry, crumbly and the surface will crack. As long as you have baked the cheesecake the amount of time and the sides look set, your cheesecake will be perfectly baked.
- Allow the cheesecake to chill at least for 5 hours in the fridge. Cheesecake is definitely a dessert best made the day before you plan to enjoy!
Love this recipe for Key Lime Cheesecake with Marshmallow Cream Topping? Check out this recipe for Mini Lemon Cheesecakes with Lemon Custard!
Bursting with the tangy zing of Key Limes, this dessert will transport you to a tropical destination! Perfect for summer backyard get togethers, Easter dessert, or anytime you need a mini-vacation!
Key Lime Cheesecake With Marshmallow Cream Topping
Ingredients
Cheesecake Crust
- 2 Cups Vanilla Wafer Cookies FInely Ground
- 6 TBSP Butter Melted
- ½ TSP Almond Extract
Key Lime Cheesecake
- 3 8oz. Packages of Cream Cheese Room Temperature
- ½ Cup Sour Cream Room Temperature
- 1 Cup Granulated Sugar
- 5 Large Eggs Room Temperature
- 4 TBSP Key Lime Juice Freshly Squeezed
- 1 TBSP Key Lime Zest
- 1 TSP Vanilla Extract
Marshmallow Topping
- 2 Cups Mini Marshmallows
- ¼ Cup Milk
- 1 Pinch Salt
- 1 TSP Vanilla Extract
- ¼ TSP Almond Extract
- ¾ Cup Sour Cream
Instructions
Preparing the Crust
- Preheat the oven to 350°F. Tightly wrap a 9-inch Springform pan with 3 layers of aluminum foil. Spring with non-stick spray and set aside.
- Finely grind the vanilla wafer cookies to the consistency of flour with no large chunks remaining.
- Melt butter and mix almond extract into the butter. Pour over butter over the cookie crumbs and mix together until the crumb is completely moistened.
- Pour crumb into the prepared Springform pan and using the bottom of a flat glass, press the crumb firmly and evenly in the base of the pan.
- Bake at 350°F for 12-14 minutes until it appears set and the edges are golden brown.
Preparing the Cheesecake Batter
- In a stand mixer, whip the cream cheese until smooth and creamy.
- Add in the sour cream and continue to whip for 1-2 minutes on high speed. Scrape down the sides of the bowl.
- Add eggs one at a time, mixing on low speed and scraping down the bowl between the addition of each egg.
- Add in the lime juice, lime zest and vanilla extract. Mix until well combined on low speed.
- Remove mixing bowl from mixer and give the bowl a few hard taps on the counter to help release any bubbles.
- Pour batter over cooled crust. Loosely cover the cheesecake with aluminum foil. Place Springform pan into a large roasting pan and place in the oven. Fill roasting pan with enough hot water to cover halfway up the Springform pan.
- Bake in the oven for one hour. Uncover the cheesecake and bake an additional 20-30 minutes, until the sides are set and the center still jiggles slightly. Remove cake from oven and water bath.
- Allow to rest at room temperature for one hour. Unwrap aluminum foil and let chill in the refrigerator uncovered overnight (at least 5 hours).
Preparing the Marshmallow Topping
- In a large saucepan, combine marshmallows and milk. Heat over low heat until melted.
- Add in salt, vanilla and almond extracts, stir until combined. Remove from heat and allow to come to room temperature.
- Stir in sour cream until combined. Spread over top of chilled cheesecake, leaving about ½ inch border uncovered around the edge of the cheesecake. Chill for at least one hour to allow to set.
- To serve, use an inverted spatula to loosen the sides of the cheesecake from the pan if needed. Remove springform sides and enjoy!
Eat well. Live fully. Bake cheesecake.
